Milk soap



Patented Mar. 17, 1942 MILK SOAP John E. McCormick, Chicago, Ill.,assignor to Edward J. McLaughlin, trustee No Drawing. ApplicationDecember 13, 1939, Serial No. 308,947 r 15 Claims. (Cl. 252-430) Thisinvention relates to improvements in whole milk soap creams and inprocesses of producing whole milk soaps. This application is acontinuation in part of my co-pending applicationSerial No. 142,199filed May 12, 1937, for

. Milk soap.

The main objects of the present invention are to provide a soap in whichfresh whole milk is the principal ingredient; to provide a stable milksoap emulsion which contains the emollient values and qualities of wholemilk; to provide a soap containing at least 80% whole milk; to provide ajelly-like soap containing at least 80% whole milk and an amine soap ofa fatty acid, a hydrogenated oil or fat having a high melting point anda preservative, the latter two ingredients being present in an amountless than the amine soap; to provide a jelly-like soap containing atleast 80% whole milk and an amine soap of a fatty acid, a hydrogenatedoil having a high melting point, a preservative, and sweet creambuttermilk powder, the latter three ingredients being present in anamount less than the amine soap; to provide an anhydrous soap emulsionbased upon the mixture of two definite basic compositions and milk; toprovide a milk soap emulsion which is soluble in water; to provide adetergent which is readily soluble in milk; to provide a milk soapemulsion which will act as a skin softener by imparting oils to the skinand at the same time have a detergent power; and to provide a simple andinexpensive 'method of producing a whole milk soap emulsion.

Another important object of this invention is to form the two basiccompositions, used in producing any improved milk soap, in such a mannerthat they may each be produced in quantities, and stored away and to beused. in any quantity desired whenever the final product of milk soap isto be formed.

Another object of this invention is to provide a milk soap containing amaximum amount of the most desirable constituents of milk.

My invention consists in the method of preparing a soap base andadmixing it with at least to a pH of 6.85 by adding a suitable buffer,such as magnesium hydroxide to the same.

The base used in my process and product consists principally of anadmixture of an amine soap of a fatty acid and a hydrogenated oil or fathavinga high melting point".

An illustrative base composition consists substantially of:

34.8 pounds (58%) of a fatty acid 17.4 pounds (29%) of an amine 7.8pounds (13%) of a hydrogenated oil or fat having a high melting point.

The fatty acid employed is preferably, commerical stearic acid, althoughany of the soap forming fatty acids of the series of saturated acidshaving the formula (CnH2nO2) may be used. The characteristics of thefatty acid influences the viscosity of the product. In this preferredformula commercial grades of stearic acid are preferable because a heavyviscous bodied product is desired. Oleic or peanut fatty acid may beused if the product to be produced is to be lessviscous than the productresulting from the employment of stearic acid.

The amine employed is preferably triethanolamine because of its low costand availability; however, any of the commercial forms of theethanolamines such as monoethanolamine, di-

,ethanolamine or iso-propylolamine may be used in combination with any'of the soap-forming sweet milk to be used in producing my milk soapfatty acids to provide a satisfactory base. Each of the amines willcombine with the fatty acids according to their respective molecularweights as for example, 149.16 parts of triethanolamine will combinewith 282.27 parts of oleic acid. In all cases, however, the combiningweights of the fatty acid and amine are determined by titration-.

The hydrogenated oil employed is preferably hydrogenated castor becauseof its very high melting point. Other hydrogenated oils may,'

however, be used, such as vegetable oils of cocoanut oil type, as forexample, palm kernel oil, olive oil, etc. I have found that the use ofcertain hydrogenated i fats used in the amounts indicated in my examplehave a tendency to materially increase and stabilize the consistency of,

the finished product over a wide temperature range.

In preparing the base composition the fatty acid, which issolid atnormal temperatures, is melted, and the amine added-thereto. The mixturebecomes heavy and viscous and is continuously agitated, while thetemperature is raised to 140 F. When the bubble evolution begins the oilis then added thereto. During this entire admixing process thetemperature of the solution is maintained substantially constant atabout 140 F.

The formula of the final product consists substantially of I 3.5 pounds(0.8%) of a preservative V to 1% (an average of 0.7%) of the totalweight of the perfume oils toscent.

To combine the above, the whole milk is first standardized by adjustingthe' pH to a value of 6.85 as heretofore described. The whole milk andthe preservative are then thoroughly admixed together in the presence ofheat in a suitable mixer, the temperature being raised to 170 F. andmaintained for a period of one hour during which time the admixture iscontinuously.

agitated.

After the firstperiod of heating, the temperature of the mixture-isgradually increased to 190 F. and the base, in liquid state, addedthereto. This admixture is then thoroughly agitated and maintained untila complete dispersion takes place. The temperature of the admixture isthen reduced to 150 F. at which time the sweet cream buttermilk powderand the perfumeoil are added thereto.

When this resultant admixture is well dispersed, the heat is removed andthe admixture is passed through a colloid mill, of any standardcommercial make. The colloid mill is preferably set to a fineness of 4microns. The finished product will be found to be much lighter in colorafter it passes through the colloid mill and is jelly-like and creamy.The product may be drawn of! from the colloid mill directly into thecommercial containers which are to be distributed to the public.

If by any chance, coagulation takes place during the first period ofheating (milk and preservative) a small quantity of base is immediatelyadded thereto and the mixture will return to complete solution.

The preservative employed is one of the boroncontaining compounds.preferably boric acid, because of its availability on the open marketand because it is a highly standardized product. While it is a weakpreservative, it is physiologically safe. Other boron-containingcompounds such as borates for example could be employed. I have foundthat a preservative is not highly essential because the sterile aminesoaps form sterile colloid. When a sterile colloid combines with all ofthe water present, it then becomes I impenetrable to'bacteria. Theycannot move in it and their digestive enzymes cannot penetrate it.

Further, bacteria will not penetrate these jellylike masses.

It is an inherent characteristic of a solidified hydrated colloid thatbacteria cannot penetrate it, even if it contain abundant water fortheir growth. If the bacteria are scattered through the liquid statebefore it solidifies, each organism will grow into a colony, but if themass is sterile.

Two examples of satisfactory alternate preservatives are normal butylpara ydrcxybeazcate in concentration of 0.02% and ethyl silicate inconcentration of 0.01%.

I have found that any of the preservatives which are not otherwiseharmful may be .used

5 and that their function is to prevent surface contamination after thefinal product has been partially consumed. It is my observation 'thatvegetative organisms, principally yeasts, are much harder to guardagainst and as their effects-are lo purely surface, they are quiteadequately guarded against by boric acid.

Without a doubt, the amine soaps form many highly complex colloidalforms in milk and the behavior of the substance described in mydisclosures leads me to believe that the amine soap combines with or. atleast influences the behavior of casein in-the milk. As I have pointedout, the material will keep without boric acid or other preservativesand I attribute this to the fact that the amine soap in the presence ofwater lowers the surface tension to a point where the casein isthoroughly covered by the soaps or it may be that the amine soapsact asa hydrating agent and cause the casein to go into solution.

'I'he'sweet cream milk powder is a standard commercial product readilyfound on the open market. The approximate composition thereof is:

Its purpose herein is to impart increased emollient properties to thefinal product and to the final product and to provide a finished prod-40 uct containing a maximum amount of specifically 'desirableconstituents of milk, such as the minerals for the bleaching action andthe butter fats containing lecithin. The lecithin content in this typeof powder is very high and has definite 5 emulsifying properties.Lecithin in this form has an emollient effect on human skin.

An alternative process of producing my improved milk soap product can.be accomplished by forming a Jelly-like soap containing substanm tiallyat least 80% whole milk having present at least lit 2% butter fat, anethanolamine soap of a fatty acid, a hydrogenated oil or a vegetable oilof cocoanut oil type, a lower alkyl glycol and a preservative such as aboron containing compound, for example, boric acid, wherein the latterthree ingredients are present in an amount lessfthan the ethanolaminesoap.

In this process I employ two types of soap, one containing an amine anda soap-forming fatty 69 acid to which a preservative and a lower alkylglycol are added, and the other containing an amine, a soap-formingfatty acid, a lower alkyl glycol and a vegetable oil having a highmelting point such as hydrogenated cocoanut or castor "5 oil. These twosoaps form bases which are separately prepared and are each admixed withthe milk in definite proportion, i. c., to-every 34.4 ounces of wholemilk, 2% ounces of the first base and four ounces of the second base areadded.

70 With the exception of the-. substitution of the the bacteria maycause a surface growth which,

however, remains on the surface and does not enetrate.

.7 and preparing a detergent, one composition Ounces Fatty acid 16 Amine8 Lower alkyl glycol 1 Preservative 5 the fatty acid, which is solid atnormal temperatures, is melted, and the amine, preferably anethanolamine such as triethanolamine, is added" thereto, Thesolutionbecomes heavy-and viscous and is'continuously agitated, whileunder the action of heat, until the beginning of the bubble evolution.When the bubble evolution begins the glycol, preferably'a propyleneglycol, is added thereto which reduces the viscosity of the solution.During this entire admixing process the temperature of the solution ismaintained substantially constant at about 140 F. I

The temperature of the solution is now raised to substantially 190 F.and thereafter maintained at this point. The preservative, preferably aboron containing compound such as boric acid is then slowly addedthereto while the solution is vigorously agitated. The temperature iskept substantially constant at about 190 F., at which temperature theboric acid appears to go into complete solution.

After the solution hastaken up the boric acid it is allowed to cool andthe solution will harden at about room temperature.

Basic composition No. 2 is separately prepared and consists .of

1'7 ounces of a fatty acid 8 cunces of an amine v 2 ounces of ahydrogenated oil 1 ounce of a lower alkyl glycol (to which scent may beadded) The fatty acid is composed of 44% stearic acid, 50% palmitic acidand 6% iso-oleic acid-as in basic composition No. 1.

The fatty acid is changed to a liquid in the samemanner as in basiccomposition No. 1 by raising the temperature to substantially 140 F.

After the fatty acid has changed to liquid form, the temperature ismaintained at'substanit will harden at substantially room temperature.

Temperature control is very important in preparing these two basiccompositions and care must be exercised in admixing and heating thesamein order to obtain the most successful results and also to preventdiscoloration of the solution.

The final mixture to obtain my improved milk soap emulsion comprisessubstantially:

2 ounces of No. 1 basic composition 4 ounces of No. 2 basic composition34.4 ounces of whole milk containing at least iii 2% butter fat Thetemperature of the milk is raised to approximately 143 F. and the basiccomposition No. 1 added thereto. The temperature of this solution isthen raised, slowly, to approximately 170 F. and maintained at thistemperature until the No. 1 basic composition has been thoroughlydissolved and taken up by the milk. The solution is then transferred toanother tank and the temperature of the solution reduced toapproximately 150 F. The No. 2 basic'composition isthen added to thesolution. At this point the solution is thoroughly agitated until thebasic composition No; 2 is dissolved and taken up by the solution. Thisagitation is continued until the solu ion becomes a homogenous mass atwhich time it is drawn off in suitable containers and allowed to cool.

By the addition of the boric acid to the No. 1 basic composition itmaterially increases the melting point of the compound above the meltingpoint of the fatty acids used. In order to economically combine the No.1 composition with the milk, the temperature of the milk should beslowly increased from approximately 143 to 170 F. after the No. 1composition has beenadded thereto. If the temperature is slowly raisedcasein is not deposited and the milk is not scorched. It is important toincrease the heat gradually as the solution progresses. It has beenfound that not less than 30 minutes should elapse between raising thetemperature of from 143 F.

to 170 F. and during theraising of the tempera ture the solution isthoroughly and continuously agitated. The solution has been found tobeappearance.

come heavy and viscous, having a creamy colored The solution is then,cooled and the'solution takes on a jelly-like form. The milk soap thenis ready for distribution and use.

The whole milk soap now produced has been found to be an emulsion inwhich the water portion contained in the milk is in a'continuous phasewhile the'oils, including that portion of the uncombined butter fat, isin a disperse phase. The emulsion has been. found to be very stable andresults in a detergent product which combines the .selective cleansingqualities of water and oil.

By rechecking the formulae it will be found that basiccomposition No. 1does not contain any oil serving as a scenting agent that is not solublein water. The reason for this is that if. the boric acid is to bequickly and freely'soluble in milk'all of the other substances withwhich it is combined must also be freely soluble inmilk. It has beenfound, after numerous experiments, that the presence of even-minutequantities of oils prevent, to some extent, the free solution of boricacid, hence the ingredients in basic composition No. 1, all of which arecritical in nature and proportion and each essential to the preparationof this composition.

The basic composition No. 2 contains a hydrogenated oil and an oilserving as a scentinfl agent, and an excess of fatty acid. The purposeof having the hydrogenated oil present in composition No. 2 is to forman emulsion when this composition is added to the admixture composed ofbasic composition No. 1, and milk.

From a commercial standpoint, the final product should be as stiff andjelly-like as possible, and therefore the controlling factor, inobtaining this end, is the titer of the fats used. It will be noted fromthe above two basic compositions that an excess of fatty acid isemployed in the No. 2' base. This is to insure a more stable emulsionwhen the final product is prepared.

It can readily be seen to those skilled in the art that for commercialreasons any other acids of the fatty acid group of the series ofsaturated acids having the formula (CnH2n02) may be substituted for thefatty acids used in the abovedescribed formulae.

Hydrogenated oils and vegetable oils other than an amine soap of a fattyacid, a non-volatile ve etable oil, and a sweet cream butter milkpowder, the latter two ingredients being present in an amount less thanthe amine soap.

5. A stable Jelly-like soap composition comprising the reaction'mixtureof at least 80% .a lower alkyl glycol, and boric acid, the latter ,threeingredients being present in an amount less than the ethanolamine soap.

the hydrogenated cocoanut or castoroils may also be substituted forcommercial reasons. Having set forth hydrogenated cocoanut and castoroils as illustrative oils, they may be successfully used in thecomposition, but it is obvious to chemists skilled in the art that thechemical and physical equivalents thereof may be substituted. Theexpression hydrogenated oil" of the cocoanut 011 type is intended toinclude those oils characterized by their high saponification values.

Mercury salts, especially the chloride, is use-- ful in preventing thesouring of milk, but boric acid is used because it is bland and notinjurious to the human eye. The glycols, notably the propylene, are alsouseful in preventing the souring and molding of milk but as is true ofthe "l. A stable jelly-like soap composition com-. prising the reactionmixture of at least 80% whole milk-having present at least about 3 ofbutter fat, an alkylol amine soap of a fatty acid, and a hydrogenatedoil having a high melting point, a lower alkyl glycol, the latter twoingredients being present in an amount less than the alkylol amine soap.

8. A stable jelly-like soap composition comprising the reaction mixtureof at least 80% alcohols, they seem to have a drying effect on a theskin.

It is also to be understood that the above-described processes andmethods are preferably to be carried out under the most favorablesterile conditions to insure success.

It is to be understood that some of the details set forth may be alteredor omitted-without departing from the spirit of the invention as definedin the following claims.

I claim:

1. A stable jelly-like soap composition comprising the reaction mixtureof at least 80% whole milk, an alkylol amine soap of a fatty acid, ahydrogenated oil'having a relatively high melting point to stabilize theproduct over a wide temperature range, and a sweet cream buttermilkpowder, the latter two ingredients being present inamounts less than theamine soap.

2. A stable jelly-like soap composition comprising the reaction mixtureof at least 80% .whole milk, an amine soap of a fatty acid, a

hydrogenated oil having a relatively high melting point to stabilize theproduct over a wide temperature range, and a sweet cream buttermilkpowder, the latter two ingredients bein present in amounts less than theamine soap.

3. A stable jelly-like soap composition comprising the reaction mixtureof v at least 80% whole milk, an amine soap of the saturated acid serieshaving the formula C1|H2n02 a hydrogenated vegj etable oil and sweetcream butter-milk powder, the latter two ingredients being present inamounts less than the amine soap.

4. A stable jelly-like soap composition comprising the reaction mixtureof at least 80% whole milk having at least 3 of butter fat.

whole milk having present at least about 3 /2% of butter fat, anethanolamine soap of a fatty acid, hydrogenated cocoanut oil, a loweralkyl glycol, and boric acid, the latter three ingredients being presentin an amount less than the ethanolamine soap.

9. A stable jelly-like soap composition resulting from a mixture ofabout 84% whole milk containing at least about 3 /z% of butter fat,about 6% of a composition comprising an ethanolamine soap of a fattyacid, a lower alkyl glycol andboric acid; and about 10% of a compositioncomprising an ethanolamine soap of 'a fatty acid and having presenthydrogenated cocoanut oil and a lower alkyl glycol, the ethanolaminesoap of the final mixture being present in an amount greater than theremaining nonmilk constituents.

10. A stable jelly-like soap composition resulting from a mixture ofabout 84% whole milk containing at least about il /2% of'butter fat,about 6% of a composition comprising an thanolamine soap of a fattyacid, propylene glycol and boric acid; and about 10% of a compositioncomprising an ethanolamine'soap of a fatty acid and having presenthydrogenated cocoanut oil and propylene glycol, the ethanolamine soap ofthe final mixture ,being present in an amount greater than the remainingnon-milk constituents.

11. A stable jelly-like soap composition resulting from a mixture ofabout 84% whole milk containing at least about ii /2% of butter fat,about 6% of a composition comprising an ethanolamine soap of a fattyacid, a lower alkyl glycol and a preserving agent inhibiting the souringor molding of the milk; and about, 10% of a composition comprising anethanolamine soap of a ing heating the whole milk containing at leastabout 355% of butter fat to about 143 F., adding to the milk about 6% ofa compcsiti'n som prising an ethanolamine soap of a fatty acid, a loweralkyl glycol and boric acid, heating the mixture to about 170 F. Whileinhibiting the deposition of casein and scorching of the milk,

reducing the temperature of the mixture to about 150 F., and adding tothe resulting mixture about of a composition comprising an ethanolaminesoap of a fatty acid, hydrogenated cocoanut oil, and a lower alkylglycol. 4

13. The method of making a stable jelly-like soap composition havingpresent at least 80% whole milk containing at least about El /2% ofbutter fat, an ethanolamine soap and other ingredients, the soap beingpresent in an amount greater than said other ingredients, comprisingheating whole milk containing at least about 3 /z% of butter fat toabout 143 F., adding to the milk the heat-treated. composition made fromthe mixture of 53% soap forming fatty acid 28% triethanolamine 3%propylene glycol 18% boric acid heating the-resulting mixture to about170 F. while inhibiting the deposition of casein and scorching of themilk, reducing the temperature of the mixture to about 150 F., adding tothe whole milk containing at least about il /2% of butter fat and analkylol amine soap comprising heating the whole milk containing at leastabout ti /2% ofbutter fat to about 143 F., adding to the milk about 6%of a composition comprising an alkylol amine soap of a fatty acid, and alower alkyl glycol heating the mixture to about 170 F. while inhibitingthe deposition of casein and scorching of the milk, reducing thetemperature of the mixture to about 150 F., and adding to the resultingmixture about 10% of a composition comprising an alkylol amine soap of afatty acid and a hydrogenated vegetable oil.

15. A stable jelly-like soap composition comprising the reaction mixtureofat least milk having present at least ti /2% of butterfat, an alkylolamine soap of a fatty acid, a hydrogenated oil having a high meltingpoint and a lower alkyl glycol, the latter two ingredients being presentin an amount less than th alkylol amine soap. JOHN E. McCORMICK.

